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Compotes With Stone Fruits

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  Nectarines/Peaches / plums 6
  Water 1⁄4 Cup (4 tbs)
  Sugar substitute/2 tablespoons granulated fructose 3 Gram (3 Packets)
  Quick-cooking tapioca 2 Teaspoon

Use "just ripe" fruit of your choice.
If fruits are too ripe, they will cook up mushy.
Overripe fruits are best used for cooked sauces.
Underripe fruit will not be as sweet, but some can be mixed in and sweetened to taste.
Peel your fruit if you desire.
Remove the stones (pits).
Slice each piece into about 8 slices.
If you want chunky pieces, use 6 slices.
In a nonstick pan, combine fruit with water and cook over high heat until mixture comes to a boil.
Stir often until fruit starts to produce its own juice, being careful that it doesn't stick and burn.
Stir in sugar substitute a little at a time.
Do a taste test to see how much is necessary.
Stir in and turn heat to medium low.
Place tapioca in a cup.
Add enough water to cover and soften.
When softened, stir into fruit and mix so that there are no lumps.
Cook until tapioca is clear and of jelly consistency.
If you think that there is too much juice, increase heat and watch the mixture so that the fruit does not burn.
The increased heat will cook down some of the juice.
Caution! Do not over cook the fruit or it will become mushy.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 411 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.1 mg0%

Total Carbohydrates 99 g32.9%

Dietary Fiber 14.6 g58.3%

Sugars 67.5 g

Protein 9 g18.1%

Vitamin A 56.6% Vitamin C 76.7%

Calcium 5.3% Iron 14.1%

*Based on a 2000 Calorie diet

Compotes With Stone Fruits Recipe